I’m currently in a mad, passionate love affair with artichokes. This happens to me sometimes. I go for these long stretches without having anything to do with an artichoke, and then I see one across a crowded room and something comes over me.
Now before you get the wrong idea, I didn’t exactly use that dashing specimen in the picture. Nope, this recipe uses the couldn’t-be-easier frozen artichoke hearts that come in a box in your handy frozen food section, and all you have to do is let them thaw and then toss them in the ragout at the last minute. The rest of this dish is an easy veal stew that cooks for a couple of lazy hours on the stovetop in a luxurious sauce of beef broth, white wine, lemon juice, chopped onion and garlic, rosemary, tomato paste and just a little bit of flour to make it just the right amount of thickness. It’s the perfect dish for a cold snowy Sunday when you are hankering for a comfort food dinner that is just a little bit elegant, but still simple enough to eat in your favorite old soup bowls.
Plus it has artichokes. Did I mention my undying love for artichokes? Just don’t tell the bacon.
Veal Artichoke Ragout, adapted from Simply Elegant Country Foods